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Chocolate Raspberry Cake Recipe
Chocolate Raspberry Cake Recipe photo by Taste of Home

Chocolate Raspberry Cake Recipe

Read Reviews (1)
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Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls, it looks like it came from a bakery. —Tammy Bollman, Minatare, Nebraska
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup seedless raspberry jam
  • FROSTING:
  • 9 ounces bittersweet chocolate, chopped
  • 1-1/2 cups butter, softened
  • 3 cups marshmallow creme
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries and chocolate curls

Nutritional Facts

1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
  2. Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended.
  4. For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners’ sugar and extract; beat until smooth.
  5. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator. Yield: 16 servings.
Originally published as Chocolate Raspberry Cake in Country Woman Christmas Annual 2011, p51

Nutritional Facts

1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Raspberry Cake(1)

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MY REVIEW
Reviewed Jul. 16, 2013

I would absolutely make this delicious and moist cake again! I used 3/4 c of jam for more raspberry flavor. Frosting - this recipe makes a lot and I didn't use all of it. Unfortunately, I let the butter get "too soft" and when melting the chocolate in the micro let it get "too warm". As a result it was quite runny. Mixed it all together and put the icing in the fridge for a couple of hours to firm up then frosted the cake, which worked well. Served it w/ fresh raspberries and drizzled raspberry sauce on the plate. The cake part of this recipe is identical to TOH's Moist Chocolate Cake recipe except this one has 1 tbsp. coffee granules. You can make it a day ahead. A keeper for sure!

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